Leek, Bacon and Parmesan Frittata
I must say, bacon is not one of my favorite cured meats. Yes, it’s delicious, but give me paper-thin slices of prosciutto or pepper-crusted salami any day. But, as usual, my farm box has a way of pushing me outside my comfort zone. I got a bunch of beautiful leeks that were just begging to be made into a frittata. I wanted something to add a little savory depth, and ended up going for bacon. I had no idea the flavor combination would be so delicious, but I was blown away; this is definitely my new favorite frittata combination.
The next time you see leeks at the market, pick up a few and give this recipe a try.
3 large leeks
1 lb bacon
2/3 cups grated parmesan
1 tbsp ground marjoram
1 tbsp dried oregano
1 tbsp dried thyme
Preheat the oven to 425 and coat the inside of a medium baking dish with cooking spray.
Place a large skillet over high heat. Once a drop of water added to the pan sizzles, add the bacon in a single layer, cooking in multiple batches if necessary. Cook until the bacon starts to brown, then remove from heat. Set the bacon aside on a plate covered with paper towels to drain off the excess fat. Pour most of the fat remaining in the pan into a bowl and set aside.
Remove the outermost layer of the leeks, then chop (white and green portions). Return the pan used to cook the bacon to medium-high heat and add the leeks. Cook until the leeks turn tender, approximately 5-7 minutes. Set aside.
Once the bacon has cooled enough to handle, chop into small pieces and set aside.
In a medium-large bowl, crack the eggs and add the dried herbs. Whisk together until egg whites and yolk are fully blended and small bubbles start to form in the egg mixture. Add the leeks, bacon, and 1/3 cup parmesan. Stir to combine. Pour into the greased baking dish, then sprinkle the remaining parmesan on top.
Bake for 20-30 minutes, or until the eggs are fully set and parmesan is melted and golden brown.
Serve hot. Keeps well in the fridge for 4-5 days.